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Codex Committee on Spices and Culinary Herbs and Codex Alimentarius Commission

Codex Committee on Spices and Culinary Herbs and Codex Alimentarius Commission

CONTEXT:

  • The Codex Committee on Spices and Culinary Herbs (CCSCH) has finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger.

Fifth session of Codex Committee on Spices and Culinary Herbs begins  virtually | SME Venture

KEY DETAILS:

  • The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to food, food production, food labeling, and food safety.

  • The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption at final step 8, as full -fledged Codex standards.

  • Four draft standards: CCSCH5 unanimously agreed to forward the following four draft standards to CAC for final adoption as Codex standards:  dried / dehydrated forms of cloves, oregano, basil and ginger. 

  • Develop Codex standards: The committee also took up the following new work items: to develop Codex standards for small cardamom and turmeric, and to develop the first group standard for spices that fall under the class 'dried fruits and berries'. 

  • Grouping approach: On a large scale enough to meet the demands for spices and herbs, will reduce the time required for finalizing the standards of individual spices.

Codex Committee on Spices and Culinary Herbs (CCSCH):

  • It was formed in 2013 with support of more than a hundred countries with India as the host country and Spices Board as the Secretariat.

  • CCSCH is the youngest of the Codex Commodity Committees.

  • The Committee is Chaired by India.

  • Spices Board India is its Secretariat. 

  • Mandate: This committee is mandated to elaborate worldwide, science-based quality standards for spices and culinary herbs, in accordance with the Codex principles of consumer protection and fair trade practices.

  • The Last meeting of CCSCH was conducted in 2019 at Trivandrum.  

  • It has been successful in developing harmonised global Codex standards for spices and herbs.

Codex Alimentarius Commission:

  • It was set up in 1963.

  • It is an intergovernmental body.

  • Established by:  Jointly by the UN’s Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO)

  • Framework: Within the framework of the Joint Food Standards Programme

  • Objective: To protect the health of consumers and ensure fair practices in the food trade.

  • It is the body responsible for all matters regarding the implementation of the Joint FAO/WHO Food Standards Programme.

  • Membership of the Commission is open to all Member Nations and Associate Members of FAO and WHO which are interested in international food standards.

SOURCE: PIB